Pea risotto – A recipe for the most delicious creamy risotto with peas, ricotta, parmesan, and lemon oil.
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Finley dice the onion and garlic.
Heat 3 tbsp. olive oil in a pan (the one I use is 3L), sauté the onion and garlic in the hot oil. Once transparent, pour in the rice. Mix the rice well and let it absorb the flavor for a few minutes as you stir. Pour in the white wine while continuing to stir well. When the alcohol has evaporated, pour in 100 ml of stock. When some of the liquid has evaporated and it has boiled down a little, pour in another 100 ml. Keep doing this until you have the last 100 ml of stock left. It’s really important that you stir it constantly, so it doesn’t burn at the bottom.
Blend the peas, ricotta, and lemon juice plus zest to a combined creamy mass. Stir the pea purée into the risotto together with the last 100 ml of stock. When it has boiled down to a soft porridge, stir in the Parmesan cheese, and butter and mix well. By now it should very much have a creamy consistency. Season with a little pepper and perhaps salt.
Stir the ingredients together.
Serve the pea risotto with freshly shelled peas, lemon oil, and extra parmesan. Enjoy!